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  <title xml:lang="en">Pumpkin Bread with Dates</title>
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<h1>Pumpkin Bread with Dates</h1>
<table class="recipe">
<tr>
  <td>1&#189; c sugar</td>
  <td rowspan="4">whisk until smooth</td>
  <td rowspan="11">beat until smooth</td>
  <td rowspan="12">fold</td>
  <td rowspan="12">bake 60-70 minutes<br>at 350&deg;F</td>
  <td rowspan="12">cool 10 minutes</td>
  <td rowspan="12">unmold and<br>cool completely</td>
</tr>
<tr>
  <td>1 c (8 oz) canned pumpkin pur&eacute;e</td>
</tr>
<tr>
  <td>2 large eggs</td>
</tr>
<tr>
  <td>&#189; c nut oil, such as walnut or almond, or sunflower seed oil</td>
</tr>
<tr>
  <td>1&#190; cups all-purpose flour</td>
  <td rowspan="7">stir</td>
</tr>
<tr>
  <td>1 t baking soda </td>
</tr>
<tr>
  <td>&#189; t baking powder</td>
</tr>
<tr>
  <td>&#189; t salt</td>
</tr>
<tr>
  <td>&#189; t ground cinnamon</td>
</tr>
<tr>
  <td>&#189; t ground cloves</td>
</tr>
<tr>
  <td>&#189; t freshly grated nutmeg</td>
</tr>
<tr>
  <td>1 c (6 oz) coarsely chopped pitted dates</td>
  <td colspan="2" class="righthide">&nbsp;</td>
</tr>
</table>

<ol>
<li>Preheat the oven to 350&deg;F (180&deg;C). Grease a 9-by-5-inch
loaf pan or spray with nonstick cooking spray.</li>
<li>In a bowl, whisk together the sugar, pumpkin pur&eacute;e, eggs,
and oil until smooth, about 1 minute.</li>
<li>In another bowl, stir together everything else, except the
dates.</li>
<li>Add the dry ingredients to the pumpkin mixture and beat until
smooth and well combined, 1-2 minutes. The batter will be thick.</li>
<li>Using a large rubber spatula, fold in the dates until just evenly
distributed, no more than a few strokes. Do not overmix.</li>
<li>Spoon the batter into the prepared pan</li>
<li>Bake until the top is browned and crusty and develops a long
center crack, 60-70 minutes. A toothpick inserted into the center of
the loaf should come out clean.</li>
<li>Transfer the pan to a wire rack and let cool for 10 minutes.</li>
<li>Unmold the load onto the rack and let cool completely.</li>
<li>Serve at room temperature, cut into thick slices.</li>
</ol>

<p>Makes one 9-by-5-inch loaf</p>
<p class="confession">Shamelessly stolen from the Williams-Sonoma
<cite>Muffins</cite>, recipes by Beth Hensperger</p>
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